New England Clam Chowder

1/4 lb bacon pieces
1/2 large onion, chopped
2 cloves garlic, minced
1 large russet potato, cubed
1 leek, white and light green part only, sliced
2 c. chicken stock
1 c. whipping cream
1/2 lb fresh clams, chopped
Small amount of flour for thickening, if you wish

Brown bacon until crisp and remove to drain. Pour off all but 2/3 tbsp. bacon fat. Saute onion, garlic, potato and leek (if used) in bacon fat until limp. Add chicken stock and simmer until vegetables are tender. Add whipping cream and clams and heat through. You may thicken with flour at this point, if you wish. I don't since the chowder thickens enough with the potatoes. Return bacon to mixture and serve.